1 pound 80/20 ground beef, 1 pound smoked sausage, cut in chunks, 2 (14.5 oz.) cans diced tomatoes and chilies, 1 (15 oz.) can diced tomatoes, 1 jalapeno pepper, chopped, 2 stalks celery, chopped, 1/4 cup bell pepper, chopped, 3 garlic cloves, minced, 1 (1.25 oz.) packages chili seasoning, 2 tablespoons Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1/2 teaspoon ground coriander, 1 cup beef broth.
Get out a skillet, add the ground beef. Cook on medium flame until the meat is browned, remove meat from the skillet, drain off the grease. Get out the crock pot, add the meat to the crock-pot. Add about 2 teaspoons of butter to the skillet, add the sausage, onions, bell pepper, celery, and jalapeno pepper, saute until the onion is clear. Add everything to the crockpot. Set the crock-pot on low cook for 4-hours. Stir occasionally. In 3-hours taste, add salt and black pepper as needed.
It’s chili time y’all. When you are ready to serve top each bowl with grated cheddar cheese, avocado slices, cilantro, and a piece of cornbread on the side.